A great pasta dish for any occasion:
Scale the red mullet accurately (being careful not to destroy the delicate reddish-purple skin), gut and fillet – working carefully as the fish have many bones that need to be pulled with tweezers. This is work, but well worth it. Dry with kitchen roll.
Chop onions and garlic and sauté in half the olive oil. Before they brown, extinguish with white wine.
Cut the basil leaves into strips and chop the hazelnut kernels. Season the red mullet fillets with salt, season with pepper, turn them in flour to the other side and roast them briefly on both sides in the remaining olive oil.
Cook the pasta until crisp. Later add basil and nuts to the sauce form and heat in it. Season to taste. Drain the pasta, mix with the sauce and the pecorino cheese and arrange on hot plates. Top with the red mullet fillets.
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